Musu steak (coconut flower) with wattleseed

Also known as ‘coconut apple’ or ‘coconut pearl’, coconut flower is a rare ingredient from the Torres Strait Islands. Here, they are sliced and cooked like steaks on the barbecue.

Credit: Island Echoes

• serves

  2

• cook

  6 minutes

• difficulty

  Easy

Stream free On Demand

Island Echoes With Nornie Bero

series • 

cooking

PG

series • 

cooking

PG

Ingredients

• 1 coconut flower (around 300 – 400 g)

For the wattleseed seasoning

• 2 tbsp ground wattleseed
• 1 tbsp celery salt
• 2 tsp ground pepperberry
• ½ tsp ground white pepper
• ½ cup (125 ml) extra virgin olive oil

Instructions

1. Preheat a barbecue or chargrill pan over medium heat. Cut the coconut flower into 2 cm thick steaks.
2. Combine the ground spices for the wattleseed seasoning in a medium jar with a screw top and shake well to combine. Add the olive oil and shake a second time.
3. Baste the musu steaks well with the seasoned wattleseed oil on both sides, then barbecue for 2-4 minutes per side, until charred nicely on both sides. Remove to a serving platter and serve.

Watch how to make this recipe on Episode 3 of Island Echoes with Nornie Bero.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Island Echoes With Nornie Bero

series • 

cooking

PG

series • 

cooking

PG